Cranberry Parmesan Brioche

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Ingredients

Mixing Spiral	Mix all ingredients for 6 minutes slow speed and 2 minutes fast speed except butter, cranberry and parmesan cheese. Add in the remaining ingredients and mix in slow speed for another 2 minutes
Dough Temperature	26˚C
Bulk Fermentation	20 minutes
Scale	50 g
Intermediate Proof	20 minutes
Make Up	Roll out the dough
Final Fermentation	30 minutes at 35˚C 80%RH
Oven Temperature	190˚C
Baking Time	15 – 18 minutes